These almond flour pancakes are soft, fluffy, and so flavorful! They make the perfect healthy breakfast. This recipe takes only 15 minutes in total. Add your favorite toppings and serve for breakfast, brunch, or dinner. These pancakes are both grain-free and gluten-free. They are loaded with nutrients and will keep you satisfied and full all morning long!
Why You’ll Love This Recipe
- Almond flour pancakes are quick and easy to make.
- They contain higher levels of protein than normal pancakes.
- This recipe is great for brunch, breakfast, and dinner.
- Both kids and adults love this recipe!
- Almond flour is a nutritious alternative to refined flour. It is full of healthy fats, protein, and fiber.
- They are more filling and satisfying than normal pancakes.
- They are not loaded with refined sugar. These pancakes are naturally sweetened with maple syrup.
- I make these for birthdays! They are so fun and everyone loves them first thing in the morning.
- This recipe is dietary friendly and allergy friendly.
- These pancakes are grain-free, gluten-free, dairy-free, and refined sugar-free.
- Check out these Whole Wheat Buttermilk Pancakes for another delicious breakfast!
What is Almond Flour?
Almond flour is made from finely ground almonds, with their skins removed.
Unlike wheat flour, almond flour does not contain gluten, making it a popular choice for those with gluten sensitivities or Celiac disease.
It adds a nutty and subtly sweet flavor to the pancakes, adding depth to every bite.
Almond flour is also a good source of vitamin E, magnesium, and healthy monounsaturated fats. This makes it a nutritious option for a balanced breakfast.
Ingredients & Substitutes
Scroll down to the recipe card for the full almond flour pancake recipe.
Use finely blanched almond flour. This is not the same thing as almond meal. Do not replace with another flour.
Coconut flour adds thickness. In addition, it absorbs the liquid. Do not replace or omit.
Baking powder helps these pancakes rise.
Add in a pinch of sea salt for added flavor.
The eggs help bind the pancakes together. Do not replace the eggs. They are vital to this recipe.
Unsweetened almond milk helps thin out the batter. This keeps the pancakes moist.
Pure maple syrup adds sweetness. This is a great way to naturally sweeten the pancake batter. Overall, the pancakes themselves are not overly sweet. Feel free to use honey.
Vanilla extract adds a cozy homemade flavor.
Lastly, grease the pan or griddle with melted coconut oil or melted butter. For dairy-free, use coconut oil.
Taste & Texture
These almond flour pancakes are light, fluffy, and moist, with a slightly denser texture compared to traditional pancakes.
The almond flour contributes a tender and delicate crumb, while the nutty flavor provides a hint of richness that pairs perfectly with various toppings.
These pancakes have a naturally sweet taste, reducing the need for excessive amounts of added sugar.
How to Make
First, in a mixing bowl, combine almond flour, coconut flour, baking powder, and sea salt. Whisk together.
In a separate bowl, beat the eggs. Add in the almond milk, maple syrup, and vanilla extract. Whisk together.
Pour the wet ingredients into the dry ingredients. Stir until a smooth batter forms. Allow the batter to sit for 5 minutes to allow the flour to absorb the liquid.
Heat a nonstick skillet or griddle over low-medium heat. Lightly grease it with melted coconut oil or melted butter.
Spoon about ¼ cup of pancake batter onto the skillet for each pancake. Use the back of a spoon to spread into a circle if needed.
Cook the pancakes for 2 to 3 minutes, or until bubbles start to form. Flip the pancakes. Cook for 1 to 2 minutes, until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep them warm. Or, place in a 200-degree Fahrenheit oven to keep warm. Repeat this process with the remaining batter, adding more oil as needed.
Lastly, serve the almond flour pancakes warm with your choice of toppings!
Expert Tips for Success
To ensure your almond flour pancakes turn out perfect every time, consider the following expert tips and tricks.
Balance the batter consistency. Almond flour tends to absorb more liquid than traditional flour, so adjust the batter consistency accordingly. Add more milk if the batter is too thick, or add a little more almond flour if it is too runny.
Let the batter rest. Allow the batter to rest for a few minutes before cooking to allow the ingredients to meld together, resulting in fluffier pancakes.
Cook on low-medium heat. Almond flour pancakes can brown quickly due to their natural sugars. Therefore, cook them on low-medium heat to prevent burning and ensure even cooking.
Flavor Variations & Add-Ins
Almond flour pancakes are incredibly versatile and can be customized to suit your preferences. Here are a few flavor variations and toppings to try.
Fold fresh blueberries into the batter for bursts of fruity goodness.
Add in fresh raspberries to the pancake batter.
Sprinkle ground cinnamon over the pancake batter before flipping for a warm and comforting flavor.
Add dark chocolate chips to the batter to make chocolate chip almond flour pancakes! Or, top the warm pancakes with chocolate chips.
How to Serve & Store
Almond flour pancakes are best served fresh and warm. Once cooked, stack them on a plate and top them with your favorite accompaniments. Here are some serving suggestions.
Top your pancakes with a colorful array of fresh berries, sliced bananas, or diced peaches for a burst of freshness.
Spread a dollop of almond butter, peanut butter, or cashew butter on top of the pancakes for a creamy and nutty flavor.
Add a spoonful of Greek yogurt for a tangy and luscious touch.
Drizzle pure maple syrup or honey over the pancakes to enhance their natural sweetness.
If you have leftovers or want to prepare a batch in advance, here is how to store almond flour pancakes properly.
Allow the pancakes to cool completely, then place them in an airtight container or sealable plastic bag. They can be stored in the refrigerator for up to 3 to 4 days.
To freeze almond flour pancakes, arrange them in a single layer on a baking sheet or plate. Be sure they do not touch each other. Place the sheet or plate in the freezer until the pancakes are firm.
Once frozen, transfer them to a freezer-safe container or bag, separating each layer with parchment paper or wax paper. Frozen pancakes can be stored for up to 2 months.
When you are ready to enjoy the stored pancakes, you have a few options for reheating.
- Microwave: Place a few pancakes on a microwave-safe plate and heat them on high for 30 seconds to 1 minute, or until warmed through.
- Oven: Preheat your oven to 350°F (175°C). Arrange the pancakes on a baking sheet and cover them with foil. Heat for 8-10 minutes, or until warmed to your liking.
- Toaster: If your pancakes contain no mix-ins, pop them into a toaster on a low setting until heated and slightly crispy.
Remember to adjust the reheating time based on the thickness of the pancakes and your desired level of warmth.
Frequently Asked Questions (FAQs)
Do not replace the almond flour or coconut flour. They are both important to the overall texture and flavor.
These almond flour pancakes last for 4 days in the fridge. Freeze for up to 2 months.
Do not replace the eggs. They help bind the pancakes together.
Sure! Add all ingredients to a blender. Blend until smooth. Then, cook the pancakes as instructed.
Almond flour is naturally gluten-free and grain-free. It is much less processed than all-purpose flour.
Almond flour is ground more finely. It is finer than almond meal. Almond meal is more coarse.
Pyrex Glass Measuring Cups: Use these measuring cups for easy baking. They are easy to clean.
Whisk: Whisk together the batter.
Spatula: Use a spatula to flip these pancakes.
Nonstick Skillet: This is my favorite nonstick skillet for pancakes!
You May Also Enjoy
- Whole Wheat Oven Pancake
- Potato Pancakes
- Buttermilk Pancakes with Cinnamon Apples
- Whole Wheat Banana Pancakes
- Blueberry Buttermilk Pancakes
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Enjoy this healthy almond flour pancake recipe!